Bacon, Cheddar and Jalapeño Dip

Prep: 15 mins / Cook: 15 mins / Total: 35 mins / Servings: 6

Bacon, Cheddar and Jalapeño Dip I loved this dip. I LOOOoOOoOooOVED this dip!

The day that I made this dip, I also whipped up a batch of Spicy Cumin-Cheddar Crackers. As is common on the days I do my cooking sessions, I cook between 8 and 15 recipes, at the same time. In terms of determining which are my FAVORITES, it largely comes down to which recipes were gone at the end of the day.

THIS recipe, as well as the crackers, were totally gone. Vanished. Skeedoodled. Vamoosed. EATEN!

This recipe uses Jalapeños, which aren't THAT spicy. I also suggest cutting out the ribs and seeds, which further eliminates the heat. In the end, this dip has a mild kick. Obviously, if you'd like to omit the heat, omit the peppers. However, on the flipside, if you want to ADD heat, you can double the peppers, or you can use different peppers, such as the fiery habanero! Finally, a little bit of your favorite hot pepper sauce in the cheese base won't hurt anything at all. As you're mixing the base, add a bit of your favorite chili sauce, taste it and adjust seasoning before you top with cheese and bake!
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (28g)  fat (olive oil, butter ... or even bacon fat!)2402400000
1 medium (110g)  onion, diced440110208
2 each (26.66g)  jalapeño chillies, seeds and ribs removed, finely diced8.16.361.58.7400.84
4 each (12g)  garlic cloves, minced16004004
8 ounces (227g)  regular cream cheese (not low fat)77777.313.78.8008.8
1/2 lb (227g)  cheddar cheese, grated and divided902.4374.36562.75002.75
1/2 cup (56.8g)  real bacon bits20012240000
1/4 bunch (25g)  cilantro, washed, large stems removed and chopped5.
1/2 tsp (1g)  cumin seed, ground3.
1/2 tsp (1g)  coriander seed, ground2.
salt and pepper, to taste0000000
Per Serving:366.6531.39g15.96g4.84g0.67g0g4.18g *


  1. Pre-heat oven to 400 F.
  2. In a medium sauté pan, over medium heat, add your fat (bacon fat, butter, lard or olive oil), onions, garlic and diced jalapeños, along with a little bit of salt and pepper. Saute until the ingredients are soft and lightly colored (about 10 to 15 minutes). Remove and set aside.
  3. In a large mixing bowl, combine cream cheese, 1 1/2 cups of the cheddar cheese, bacon, cilantro, cumin, coriander and a bit of salt and pepper. Add the veggies and mix the ingredient thoroughly.
  4. Place the cream cheese mixture into an oven-proof casserole pan, or something roughly the size of a pie pan. Press the dip into the pan so that it's got a flat top. Top the dip with the remaining cheddar cheese.
  5. Bake the dip until the top is melted and lightly colored, about 15 minutes.
  6. Serve hot!